Treat the bunch of fresh Italian parsley like a bouquet of fresh flowers!
Trim the stems ends and remove any wilted or discolored leaves.
Fill a glass or a jar partially with fresh water and place the stems ends into the water.
Place the glass or jar on the counter at room temperature.
Change the water everyday.
Your bunch of fresh Italian parsley will last up to two weeks.
Store fresh basil and cilantro the same way.
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Photo by Ale Gambini – A Queen In The Kitchen
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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